Elektro-püskürtme yöntemiyle farklı emülsiyonlardan yenilebilir filmlerin üretilmesi ve bazı meyvelerin raf ömrüne etkisinin incelenmesi
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, elektro-püskürtme yöntemiyle zeytinyağı içinde su emülsiyonları kullanılarak yenilebilir kaplamalar üretilmesi ve bu yöntemle kaplanan minimal işlem görmüş elma ve çilek örneklerinin buzdolabı koşulunda depolama sırasındaki kalite özelliklerine etkileri incelenmiştir. Çalışmanın ilk aşamasında, kaplamada kullanılacak emülsiyon formülasyonlarının ve homojenizasyon koşullarının belirlenmesi amacıyla kararlılık çalışmaları yapılmıştır. İkinci aşamada; %80 yağ, %20 su, %5 PGPR (yağ+su oranı üzerinden) oranı kullanılarak, su fazında %16 MD, PSPI ve MD+PSPI içeren, yağ fazında antioksidan özellik gösteren %2 üzüm çekirdeği yağı ve nar çekirdeği yağı içeren 12 farklı emülsiyon formülasyonu hazırlanmış ve bu emülsiyonlar ile dilimlenmiş Golden Delicious elma ve Camarosa çeşidi bütün haldeki çilek örnekleri elektro-püskürtme ve daldırma yöntemiyle kaplanmıştır. Kaplanan meyve örneklerinin depolama sırasında nem kaybı, pH, % titrasyon asitliği, renk, tekstürel özellikleri, toplam antioksidan aktivite, toplam fenolik madde, polifenol oksidaz enzim aktivitesi (elma için), mikrobiyal yük (mezofilik aerobik bakteri ve küf-maya sayımı) ve duyusal özelliklerindeki değişim belirlenmiştir. Ayrıca kaplanan meyve yüzeyinin mikro yapısı incelenmiştir. Elektro-püskürtme işlemiyle kaplanan örneklerde nem kaybının kontrol örneğine kıyasla düştüğü ve depolama sırasında kalite özelliklerinin korunduğu belirlenmiştir.
In this study, production of edible coatings from water-in-olive oil emulsions by using electrospraying method and changes on the quality parameters of electrospray coated minimally processed apple and strawberry samples during refrigerated storage conditions were evaluated. At the first step, optimum emulsion formulation and the homogenization conditions were discussed with the emulsion stability tests. Depending on the obtained results, 12 different emulsions were prepared from 80% of oil phase, 20% water phase, 5% of PGPR (from total of oil+water phase) and 16% of MD, WPI or 1:1 MD+WPI dissolved in water phase. Also grape seed and pomegranate seed oil were incorporated into the emulsion at a rate of 2% of oil phase for their antioxidant properties. Golden Delicious apple slices and Camarosa cultivar whole strawberries were coated with these emulsions by using electrospraying and dipping method. During storage period; water loss, pH, titratable acidity %, color, firmness, total antioxidant activity and total phenolics content, polyphenol oxidase enzyme activity (only for apple), microbial load (mesophilic aerobic count and mold-yeast count) and sensory properties of coated fruits were determined. Besides, microstructure of control and coated fruit surfaces were investigated. Water loss of electrospray coated samples were found lower compared to control, and the possible quality losses of coated fruits during storage was either reduced or improved with this coating method.
In this study, production of edible coatings from water-in-olive oil emulsions by using electrospraying method and changes on the quality parameters of electrospray coated minimally processed apple and strawberry samples during refrigerated storage conditions were evaluated. At the first step, optimum emulsion formulation and the homogenization conditions were discussed with the emulsion stability tests. Depending on the obtained results, 12 different emulsions were prepared from 80% of oil phase, 20% water phase, 5% of PGPR (from total of oil+water phase) and 16% of MD, WPI or 1:1 MD+WPI dissolved in water phase. Also grape seed and pomegranate seed oil were incorporated into the emulsion at a rate of 2% of oil phase for their antioxidant properties. Golden Delicious apple slices and Camarosa cultivar whole strawberries were coated with these emulsions by using electrospraying and dipping method. During storage period; water loss, pH, titratable acidity %, color, firmness, total antioxidant activity and total phenolics content, polyphenol oxidase enzyme activity (only for apple), microbial load (mesophilic aerobic count and mold-yeast count) and sensory properties of coated fruits were determined. Besides, microstructure of control and coated fruit surfaces were investigated. Water loss of electrospray coated samples were found lower compared to control, and the possible quality losses of coated fruits during storage was either reduced or improved with this coating method.
Açıklama
Anahtar Kelimeler
Elektro-Püskürtme, Yenilebilir Kaplama, Elma, Çilek, Depolama, Electrospraying, Edible Coating, Apple, Strawberry, Storage
